![]() By brining a chicken breast or a pork chop, you're in effect giving it a very light cure-the same process that converts a raw ham into a supple prosciutto. Second, brining alters the texture of the meat by allowing dissolved proteins to cross-link with each other. This is the main principle behind sausage making-dissolved proteins can bond with each other, creating a pleasantly bouncy, tender texture.Myosin is one of the key proteins responsible for this squeezing action, so by dissolving it, you prevent a lot of moisture loss from taking place. Breading will help mitigate this effect to a degree by slowing down the transfer of energy to the meat, but a significant amount of squeezing is still going to occur regardless of how well breaded the chicken is. ![]() ![]() As you cook the meat, the tubes of toothpaste get squeezed, pushing out valuable juices. First, the ability of the meat to hold onto moisture increases. You can imagine meat as a series of long, skinny toothpaste tubes tied together. ![]()
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